At the end of the week, a soup is a perfect "garbage disposal" for all those leftover veggies that never made it onto the skillet or in the salad. The more veggies the better when it comes to this recipe, so empty the refrigerator on this healthy, hearty meal.
Prep Time:15 minutes
Cook Time:30 minutes
Ready In:45 minutes
- 1 tablespoon(s) coconut oil
- 1/4 cup(s) onion (diced)
- 1 large carrot (thinly sliced)
- 1 medium zucchini (thinly sliced)
- 2 teaspoon(s) fresh parsley (chopped)
- 2 sprig fresh thyme
- 1/8 teaspoon(s) freshly ground black pepper
- 2 cup(s) vegetable broth
- leftover beef from Perfect Eye of Round Roast
In a 1 1/2 quart saucepan, cook onion in coconut oil until translucent.
Add all other ingredients except vegetable stock.
Cover and cook over low heat, stirring occasionally, until vegetables are tender, about 10 minutes.
Add stock, increase heat and bring to a boil.
Reduce heat to medium and cook until vegetables are soft, about 15-20 minutes.
Remove from heat and let cool slightly.
Optional: Remove 1/2 cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.
Combine pureed and reserved soup mixtures in saucepan and cook, stirring constantly until hot.
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